Rice Cooker Salmon Rice Bowl
Serves 2 (can be doubled if you have a larger rice cooker)
Equipment
- Rice cooker
- Small Bowl
Ingredients
Salmon and Rice
- 1 cup short grain rice or jasmine
- 1 cup water
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp sake optional
- ¼ tsp sesame oil
- 1 6 oz skinless salmon filet
- Kosher salt
- 2 eggs scrambled
Cucumbers
- 2 small seedless cucumbers sliced
- 2 Tbsp rice vinegar
- 1 tsp sugar
- Kosher salt to taste
Topping
- Scallions sliced
- Furikake
- Avocado
Instructions
- Wash rice until water is clear.
- Add rice, water, soy sauce, mirin, sake, and sesame oil to a small rice cooker. Gently stir to combine.
- Season salmon with salt on all sides, and place in the ricer cooker on top of the rice. Turn rice cooker on.
- While rice cooks, season cucumber. In a small bowl, add cucumbers, vinegar, sugar and salt. Toss to combine and set aside.
- Once rice cooker is done, immediately pour eggs over the salmon and rice. You want to pour this over evenly so the eggs cook evenly.
- Immediately cover the rice cooker again to trap residual heat. Let egg cook in the residual heat, covered, for 10 minutes.
- Open rice cooker, fluff rice, flake salmon, and mix egg all together.
- Serve topped with cucumbers, furikake, and avocado.
Tried this recipe?Let us know how it was!
